Onion Stuffed Flat Bread

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From vegetarian times. Pan-fried flat breads are served at breakfast in india, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.

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Steps

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Filling: combine all ingredients in a bowl.

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Dough: pulse flour and salt in food processor until combined.

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Add 1 1 / 4 cups water , and process 2 minutes , or until smooth.

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Cover , and let stand 10 minutes.

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Roll dough into 8 balls , then dust with flour.

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Roll out each ball into a 3-inch circle.

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Place 2 tablespoons filling in center of each circle.

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Join dough edges together , and crimp tightly.

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Dust with flour once more.

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Place crimped-side down and roll into 6-inch circles.

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Oil iron griddle or heavy skillet , and heat over medium heat.

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Cook 1 dough circle for 1 to 2 minutes , or until bottom browns and is firm.

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Flip , and cook 1 to 2 minutes more.

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Lightly oil top of flat bread with 1 / 2 teaspoon oil.

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Turn over , and oil second side , pressing on flat bread several times to brown evenly.

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Repeat with remaining dough balls and oil.

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Serve hot or at room temperature.

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Ingredients

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onions, ground coriander, jalapeno chile, lemon juice, white whole wheat flour, salt, canola oil